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A superb dish that is sure to impress. Why not wow your guests by making it in front of them.

Pear Flambée

  • Serves

    people
  • PREP TIME

    mins
  • Difficulty

INGREDIENTS

  • 4 scoops of Carte D’Or Rum and Raisin Ice Cream (100g/200ml)
  • 3 ripe pears, peeled and cut into 8
  • 2 tbsp lemon juice
  • 25g butter
  • 25g light brown sugar
  • ¼ tsp mixed spice
  • 50ml dark rum or brandy
  • 1 Toss the pears with the lemon juice in a medium bowl.
  • 2 Melt the butter in a non-stick frying pan over a medium heat, add the pears, sugar and mixed spice and toss gently. Cook for 4 – 5 minutes or until pears are slightly caramelised.
  • 3 Heat the rum or brandy in small saucepan, do not boil. Carefully light with a match and pour flaming liqueur over the pears.
  • 4 Scoop the Carte D’Or Rum and Raisin Ice Cream into 4 dessert dishes.
  • 5 Serve the pear mixture liqueur over the Carte D’Or Rum and Raisin Ice Cream.

Nutritional Information

 

Per Serving

Energy (kcal)

142kcal

Energy (kJ)

594kJ

Protein (g)

0.4g

Carbohydrate incl. fibre (g)

18.0g

Carbohydrate excl. fibre (g)

15.7g

Sugar (g)

13.5g

Fibre (g)

2.4g

Fat (g)

5.2g

Saturated fat (g)

3.2g

Unsaturated fat (g)

1.6g

Monounsaturated fat (g)

1.4g

Polyunsaturated fat (g)

0.3g

Trans fat (g)

0.2g

Cholesterol (mg)

13mg

Sodium (mg)

5mg

Salt (g)

0.01g

Total Per Dessert

567kcal

2374kJ

1.4g

72.1g

62.6g

54.1g

9.5g

20.8g

12.9g

6.5g

5.5g

1.1g

0.8g

54mg

19mg

0.05g